Legume Free Rosemary-Garlic Roasted Acorn Squash
Acorn squash is one of those vegetables that transforms completely in a hot oven, and this roasted version takes it somewhere truly special. The cut sides go down first, building a deep golden crust before the real magic happens — a fragrant glaze of garlic, fresh rosemary, maple syrup, apple cider vinegar, and a touch of turmeric gets spooned right into the cavities and caramelizes beautifully in the final stretch of roasting. The result is tender, slightly sweet squash with savory, herby edges that practically beg to be scooped up with a fork. Coconut oil does all the heavy lifting here, keeping every component naturally free of legume-derived ingredients without any substitutions or workarounds needed. It's the kind of side dish that looks impressive on a platter but comes together with pantry staples and minimal fuss. A few fresh rosemary sprigs on top at the end and you've got something that looks like it came out of a restaurant kitchen.
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
- 2 tbsp coconut oil, melted, divided
- ½ tsp fine sea salt, divided
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- fresh rosemary sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides of the squash halves with 1 tablespoon of the melted coconut oil and season with 1/4 teaspoon of the salt. Place cut-side down on the prepared baking sheet.
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